Day 41: My First With Vermouth

Menu:
Marinated Salad PE

French Bread (Store Bought)

Tzatziki PE

Cotes De Porc Poeles JC
(Casserole-sauteed Pork Chops)

Seasoned Potato Wedges PE

Due to an untimely death in the family I had to put cooking aside to come be with my family to attend the funeral. May he rest in peace.

I gave my mom round trip tickets twice while we were living in Greece. She, like Michael and I became a huge fan of their cuisine. So I made this meal for her. She called my niece and her boyfriend and their daughter to come join us. We had an excellent time enjoying the food and I was able to squeeze in a Julia dish. I've never made chops with a vermouth based sauce. The flavor was different and everyone seemed to like it.

There has been so much traveling for me lately that I need to get caught up on some rest. So I will keep this entry short and sweet. There are no photos this time. While I do have my camera, I did forget my cable. I did remember my luggage for the second time now since forgetting it over Labor Day.

I'm off to go spend time with my mother. I miss my Michael. Take the time to realize how important the people are in your family.

Facts:
Day 41 of 100

Pounds Lost:
Pounds Gained: No Scales
I'm happy, the food was good and I presented it quite well. I'm so tired and off to relax.

Day 40: Back In The Kitchen Again

Menu:
Saganaki ME
(Fried Cheese)

Kriti Salad ME

Cotes de Porc Sauce Nenette JC
(Pork Chops w/Mustard, Cream, and Tomato Sauce)

Asparagus sauteed in butter w/vinaigrette and seasonings ME

It is good to be back home from our trip to Dallas and cooking again. I never realized what a joy it is to be doing this project until I left the kitchen for a few days. I even look at restaurant food differently now. Michael and I stopped in Joplin, Missouri on the way home and ate at a Greek restaurant called Mythnos (sp?). It was pretty good but had more of an European flair than just strictly Greek food. We ordered the fried cheese and were disappointed. The cheese was very sharp and it wasn't flamed long enough which kept the center from getting melty and gooey like it should. So when I started thinking about today's dinner I knew I wanted to make fried cheese because that restaurant had me craving the kind we had in Crete. For dinner tonight I made a traditional Crete type salad to go with the saganaki. I did add a bit of spinach leaves but normally on the island of Crete they don't use lettuce or at least they didn't when we were there. Times do change.

I wanted a meat that would go well with the side dishes, since it is always difficult to find lamb in this area I chose pork chops. I tried a new way of making them this time. I used the Julia Child cookbook and I'm glad I did . They were excellent. I seared the meat and then let it gently simmer for quite a while. The chops were looking good but then once the sauce was over it they looked delicious. The recipe involved mixing heavy cream, dry mustard that I grounded myelf with my new mortar and pestle. and tomato paste. After I thickened the sauce I added some herbs. I let the pork chops bask in all that creaminess for a few minutes while we ate our fried cheese. Michael really liked them and said it gave the chops a whole different flavor.

I try to make asparagus as often as possible simply because I love it. So I ditched the standard rice or potatoes that we would normally have with dinner and I made my quick and easy asparagus dish. The meal turned out really good. Now I want to challenge myself with trying to make the mousaka we had at that restaurant. It was out of this world. The mixture of herbs and spices were baked to perfection. The combination of pasta, meat and eggplant was well put together. I was impressed. So I brought a piece home to study it and see how it is made.

Facts:
Day 40 of 100 (365 days sounds overwhelming when so much is going on right now)

Pounds Lost: 2
Pounds Gained: 3 (from that original five I lost remember that five I lost?)
Happiness Level: 100% (I got a husband that is so very good to me)
Missing My Kids: 100% (I did get a bit of a fix though this past weekend and am thankful for every minute I do get to spend with my kids)
Cooking Enjoyment: 100% (Felt good to be at the stove again.)
Eating Enjoyment: 100% (It was sooooooo goood.)
Meal Presentation: 100% (I thought it looked appetizing)

Day 39: Me Eatin' Me Spinach

Menu:

Creamed Spinach Soup
(Potage A La Florentine)

Garlic Toast Sticks


I had quite a bit of fresh spinach left so I used my Volume II Julia cookbook and made creamed spinach soup. We are busy getting things ready for a trip so we just had soup and will later have a dessert. Michael feels deprived and is searching the kitchen for the rest of dinner. But I was lucky to get in a soup recipe today. The soup was very rich and good. It even had a beautiful shade of green.

Since I will be unable to have access to a stove I will pick up on the cooking when we return from our trip. I'm off to go finish my wine. If dessert turns out I'll be sure to get a pic and add it.

Facts:
Day 39 of 100...that's all I know for now.

Day 38: A Fish I Never Met Before

Menu:
Red Snapper JC
Potatoes w/Tomatoes And Herbs JC
(leftovers)
Braised Spinach w/Pork Fat

A couple of days ago I bought some red snapper simply because I had never had it before. I didn't feel comfortable using the Julia trout or swordfish recipe since I wasn't sure what type of flavor red snapper held. I googled it found a fantastic video of Julia with a chef preparing red snapper. I followed that recipe (sort of) and then braised the spinach for something green. I'm a huge swordfish fan and I put red snapper right up there with swordfish. This recipe was a little different from the traditional french ones that I am becoming familiar to making. As I was making this recipe it had more of a french creole feel to it. It was very good. I would definitely make it again.

The potatoes were in the freezer from a previous Julia meal. So this seemed like an opportunity to use them up. I would probably go with a cheesy potato dish or maybe a baked potato next time I make snapper. I didn't care for the selection of herbs in the potato dish for it to be a side to the fish. It took away from the flavor of it. The red snapper shouldn't have competition only things that enhance it. Like I would know...but I'm just saying.

I had a glass of port wine simply because it is my fave. Michael joined me and declared right there at the kitchen table that it is not his fave. Having choices in wine is good. We always keep plenty of choices because everyone has a different palate for wine.

Facts:
Day 38 of 100 (I just got Volume 2 today so I'm inspired all over again. 365 days is a long time)

Pounds Gained: Ew, the doctor weighed me today my scales are off.
Pounds Lost: Ew!
Happiness Level: 100%
Missing My Kids: 100%
Cooking Enjoyment: 100% (Snapper is fun to make)
Eating Enjoyment: 100% (Snapper isn't real fishy)
Meal Presentation: 100% (Looks enticing don't you think?)

Day 37: Gourmet The Julia Way

Menu:
Coquilles St. Jacques A La Provencale
(Scallops Gratineed w/ Wine, Garlic and Herbs) JC

Roasted Red Peppers w/AFeta Wedge On A Bed Of Lettuce PE

Mashed Potatoes w/Wine Sauce PE

Toast w/Marmalade PE

I have never made scallops before and found them to be very easy to make. The sauce that was over them was actually easy too. It didn't require thickening any cream. The dinner tonight was a lighter fare because we have eaten a lot of steak and heavier meals lately and I need to give the scales a break and go easy on the food for a bit. Michael and I both have had scallops before mostly at Chinese restaurants where they tend to be kind of overcooked. The ones I made today turned out very soft and juicy and flavorful. If you follow Julia's instructions she definitely has your back when you are cooking.

The mashed potatoes were basically the way my mom always made them just milk, butter, salt and pepper added. I didn't fancy them up this time because I wanted to focus on my scallops. Mashed potatoes aren't really something you can make ahead. Rather than put gravy on them I used the wine sauce due to it's thick consistency and flavor. The scallops and potatoes were both white so I needed to jazz it up some. What to do, what to do?

I had just purchased roasted peppers from a specialty store yesterday. They were marinated in oil and herbs. I sliced them and laid them over lettuce. It gave the plate some drama don't you think? The marinade was intense so I thought the feta cheese would help tame them down a bit. What do I know, the salty cheese probably enhanced the strong vinegar taste. I also just bought a jar of marmalade for a recipe I'll be making soon. I was very anxious to try it so I made toast for our bread this evening. The marmalade was great. I served this meal with a white wine as Julia suggested.

Facts:
Day 37 of 100 (No 365)

Pounds Lost: 2
Pounds Gained: 3 (('m stuck)
Happiness Level: 70% (I let things grate on my nerves. The cooking is helping a lot with that though.)
Missing My Kids: 100%
Cooking Enjoyment: 100% (Easy meal really.)
Meal Presentation: 100% (It looked fabulous to me)

Day 36: She Be Jambon

Menu:
Tranches De Jambon A' La Creme
(Sauteed Ham Slices-Fresh Cream Sauce)

Poached Eggs On A Braised Spinach Bed

Baked Sweet Potatoes

Jellied Cranberries

Apple Cinnamon Muffin

I had the rest of the ham that I had bought for ham and beans that I wanted to use. I sliced it up and then browned it. At first I wasn't too thrilled to be eating something creamed again even though these cream sauces are outrageously delicious. I'm a big fan of changing it up all the time. After I read the recipe it called for a few different ingredients than a lot of the sauces I have made. This one had mustard and tomato paste with cognac and port wine. It had a different flavor that went well with the spinach and ham. I was careful not to overcook the ham as I was heating it through. That makes the ham and cream sauce have that melt in your mouth affect if you keep it juicy. The next time you make a big ham and have some leftover try this recipe for something different.

Julia has a technique for poaching eggs that does include an egg poaching type pan. You simply bust the egg and drop the yolk and white into simmering water. I was scared to try that. But then I saw that she does approve of using the poaching pan as well. I got my poaching pan out and went to town poaching my eggs.

The sweet potatoes were done a bit fancy this time. I baked them, spooned all the potato out and then mixed cinnamon, nutmeg, butter and sugar in with it then returned it back to the shell. I baked them again and then when I served it I put whipped topping (I don't like marshmallows, never have) on them and then sprinkled some chopped pecans and some fine grained cinnamon and sugar on top.

The jellied cranberries was out of a can. It was a toss up of whether to have that or make harvard beets. I had so many things going on the stove and still want to try a Julia dessert recipe this evening. So, I opted for just opening a can. The muffins were from a batch I made a few days ago. I'm hoping to have more this evening with the apple dessert I'm going to make. I hope this dessert is not a disaster. Michael and I both feel like dinnertime is more like a feast these days. Loved the meal but Michael insists that Boeuf Bourguignon is his fave.

I just added the apple dessert. I used an old standard apple crisp recipe but added some of Julia's ways and came up with this absolutely delectable dessert. Michael and I poured heavy cream over the warm dessert and then enjoyed it immensely.

Facts:
Day 36 of 100 (365 days is lot of planning and prepping I still haven't honed that skill yet)

Pounds Lost: 2
Pounds gained: 3
Happiness Level: 100%
Missing My Kids: 100% (This cooking is really helping with that though)
Cooking Enjoyment: 100% (This meal was fairly easy)
Eating Enjoyment: 100% (It's like fine dining every night)
Meal Presentation: 100% (It looks good, doesn't it?)

Day 35: Mikey Likey

Menu:

Dominico Steaks w/Cream Sauce ME JC and Michael
French Green Beans ME
Mashed Potatoes JC

This is not a different recipe from Julia's cookbook. I'm working on that dish still. I'm making a dessert with lady fingers. It involves using the copper mold I purchased a few weeks back. I'm excited to be using one of my three new molds. This evening Michael made steaks on the grill and then I put sauteed onions over them and put a cream sauce over it. I also sauteed the green beans in pork jowl fat with seasoning and the mashed potatoes were actually a version of Julia's. We used the cream sauce for a gravy. I had a glass of port wine maybe too big of a glass this evening. I usually have a tiny glass. Wow, I'm feeling it.

The cream sauce turned out very smooth and had that melt in your mouth effect. Michael absolutely loved it. As seen in the pic above. I enjoyed the meal as well but will have to be more careful pouring my wine next time. It is crucial for me to drink in moderation. The bigger glass did compliment the meal quite nicely though.

I will get a pic of the dessert on the blog as soon as I get it done. I'm nervous about the lady fingers but I think I can do this. Yes, yes I can do this.

This paragraph was added a few hours later. I made the lady fingers but as we were putting them in the mold, Michael and I realized we didn't have enough for the recipe. So scratch the fancy recipe and know that we did at least get to try the lady fingers. Julia uses this recipe for for a base for several of her desserts. I'll have to try again with more lady fingers. DRATS!

Facts:
Day 35 of 100 days. (365 days I just can't and won't)

Pounds Lost: 2
Pounds Gained: 3 (but always remember I lost five from the get go)
Happiness Level: 50% (won't go into why)
Missing My Kids: 100% (even more so after today)
Cooking Enjoyment: 100% (quite pleasurable when Michael grills the meat)
Eating Enjoyment: 100% (the food was good but I think it was the port wine that had me at first bite)
Meal Presentation: 75% (if anyone has suggestions on making cream sauces photograph nicely please share)

Day 34: The Bunless Burger

Menu:

Bitokes a la Rusee
(Hamburgers w/ Cream Sauce) JC

Twice Baked Potato ME

Wasn't sure what to make today since I was hoping to maybe skate out of cooking and maybe go out to eat. But the repairman got here early and the stove was fixed within an hour. I had no excuse and was anxious to see if I had a range in temperatures anyway. When the repairman was working on the stove he replaced the wrong recalled part. That part was recalled on a different model. So he had to pull the stove back out and take it apart again and replace a circuit board of sorts. This is the first time in 4 years that I have a simmer option on my burners. I could either keep food warm or rapid boil those were my choices.

I was constantly removing pans and holding them up over the burner to get some kind of simmer going. Whenever I had more than one pan going at a time it sure got interesting trying to keep control over the temperature. This evening while the burgers were simmering I could actually walk away from the stove.

I've made these burgers a few times now but this time I used the master recipe and then made the cream sauce for it. It was really good. Kind of reminded me of a salisbury type burger but with a gravy that was absolutely delicious. We had no bun with it because you just watch me get some of this weight off. I made over-sized baked potatoes with seasonings that Julia would surely approve. I put fresh minced garlic, real butter, salt and pepper and then sour cream. Hey I didn't eat a bun so sour cream is good. I will get some weight off though you just watch and see.

With tonight's meal I served ice water to cut down on some calories. Since I did that then I was able to have a small glass of port wine with no dessert. Michael ate a piece of pear tart and will be none the chubbier for it either.

Facts:
Day 34 of 100 (365 may be do-able with this new simmer option...but I doubt it)

Pounds Lost: 1
Pounds Gained: 4 (it's okay it is still from that five I lost)
Everything Else is 100% except for maybe food presentation. It could have been prettier.

Day 33: Accomplishing The Artichoke

Menu:Artichauts Brais'es A La Provencale JC
(Artichokes Braised w/Wine, Garlic and Herbs

Pork Tenderloin in Plum Sauce ME

Mediterranean Salad ME

Three Berry Smoothie ME

Four years ago was the last time I cleaned my oven I was home alone and it caught fire. You can't open a self-cleaning oven to put out a fire because the door locks. So I panicked and called the fire department. They came and I got a kick out of one of the firemen because he asked me if the bottom of the stove possibly had debris on it that could have caught fire. I told him it did have pizza droppings but I wiped all that up before I started the self-cleaning. Pizza he said Oh no and he said a curse word or two. And then he asked to use my phone. He then called the firehouse to ask them if someone could immediately take his pizza out of the oven before it burned. There were three firefighters in my kitchen. All three of them and myself laughed and got a kick out of that one. Needless to say, Michael has done the oven cleaning since then.

Because of that fire I had to get a new stove and as I mentioned in a previous post it has never worked right. The repairman comes tomorrow to fix the new stove because we got a recall notice on it. I didn't want him to see my oven a mess so I self-cleaned it today. I started very early this morning. I didn't realize it takes a long time because the door won't unlock until the oven has completely cooled. I was wondering if I was going to be able to cook today. But it all worked out. I ran to the grocery store and got a pork tenderloin and made my secret plum sauce. I used Julia's saute'ed mushroom recipe and then put them in with the pork and sauce.

The artichoke dish was something different. And we both liked it. I've been getting a little more comfortable working with artichokes. If your not careful they will poke you! After I got the onions, artichoke, garlic and herbs going, I added the suggested potatoes to the dish. I then put the tomato pulp over all. It was so tasty and served with the pork in plum sauce, it gave the meal a holiday feast feel.

We won't be needing dessert tonight. The smoothie was like having a big milkshake. I used raspberries, blackberries and strawberries and then added heavy cream, milk, ice, sugar and vanilla to it. Wow, it was a nice tall glass of heaven.

Facts:
Day 33 of 100 (365 days means would mean I'm not even close to being a 1/3 of the way done)

Pounds Lost: 2
Pounds Gained: 3 (I lost 5 when I first started)
Happiness Level: 100% (Will be seeing my kids real soon now)
Missing My Kids: 100%
Cooking Enjoyment: 100% (I am using more of Julia's techniques with my own recipes what a difference)
Eating Enjoyment: 100% (Very good meal)
Meal Presentation: 100% (It looked good to me)

Day 32: Julia Made Ham & Beans?

Menu:

Ham & Beans
Cornbread
Fried Potatoes
Iced Arizona Tea
Pear Tart

I had to buy a bag of beans a few weeks back to use on the pear tart I made at that time. Beans are required to weigh the crust down to keep it from bubbling. Once you have the pie crust in the tart pan, then you have to lay a piece of foil over it and put beans on the foil to keep the pie crust from bubbling. I happen to run across a recipe for ham (pork roast) and beans in Julia's cookbook. Perfect! We had some of the sauteed potato chunks leftover from last night so I sliced them up and fried them on high heat really fast to brown them and once they were heated through they were done. I had to be attentive to the beans cooking but other than that it was a fairly easy meal.

The pear tart went more smoothly today since I had made it before. It is my favorite dessert now. It is sweet but not overly rich but not bland like I find most European desserts. I love the glaze that goes over the top when it is complete. It is a blend of red currant jelly and wine syrup. And so you have pears with the glaze over the custard and then it all sits in a sugar cookie pie crust, what more could you want? The custard by the way has macadamia nuts in it and then almond slivers are used to garnish the top. I didn't want to stagger the pears so I made it in a square tart pan this time.

I'm not much on watching television but each season I pick a show and make a point of watching it each week. Right now for the fall I am on a "Glee" kick. I'm going to go cut myself a piece of that pear tart and grab a glass of tea and watch my show. I love quirky shows and this show has lots of quirk!

Facts:
Day 32 of 100 (Not doing 365 even though it is getting easier and actually kind of fun)

Pounds Lost: 1
Pounds Gained: 4 (from the 5 I had lost though)
All the rest is 100% except for Meal Presentation. Beans just look like beans no matter how you take the picture.

Day 31: Such A Succulent Sauce

Menu:

Supremens de Volaille aux Champignons JC
(Chicken Breasts w/Mushrooms and Cream)

Sauteed Potatoes ME

Asparagus In A Vinaigrette Sauce ME

Pink Lemonade ME

This meal ranked right up there with the boeuf bourguignon. Michael was a huge fan the moment he put the fork in his mouth. I've never prepared chicken this way. I rubbed the chicken in lemon and salt and then quickly rolled it in the skillet in hot butter. It had to bake for about 5 minutes. I prepared the cream with port wine in the meantime. Once you make the master recipe there are various ways you can serve it. I chose the mushroom recipe. It was excellent. This was not a difficult recipe but then I gave myself plenty of time to make it.

The potatoes are becoming a signature recipe of mine. I first made them in Indiana. I quickly needed a side dish and worked with the potatoes to get a "French" flavor going. This time I tweaked it a bit and added a slice of pork jowls to them as they were cooking. The onions and seasonings and the way I do the oil gives the potatoes a totally different flavor. I cook them fast on high heat for a while then I simmer them for a long time. They are delicious!

If you aren't an asparagus fan then you should try sauteeing them in butter and doing a syrupy wine sauce over them. Now that I make them this way asparagus has become my favorite veggie. I have been cooking with Julia's recipe book for several days now. I find I consistently must have my enamel clad cast iron casserole pan and the saute pan, butter, pork fat, parsley and beef/chicken stock. Oh yeah, and lots and lots of various types of wine. I've discovered that I love port wine.

Facts:
Day 31 of 100 days (I will have to entertain the thought of 365 days...the food is addictive!)

Pounds Lost: 1 pound
Pounds Gained: Phhht!
Happiness Level: 100%
Missing My Kids: 100% (Can't wait to see them in a few)
Cooking Enjoyment: 100% (It wasn't difficult at all)
Eating Enjoyment: 100% (I'd recommend the recipe to everyone. It's that good)
Meal Presentation: 75% (I should have used my other plate. I like the darker color under the food)

Day 30: How About That Halibut

Menu:

Mediterranean Salad ME

Thon A' La Provencale
(Swordfish, Tuna or Halibut w/Wine, Tomatoes and Herbs) JC

Seasoned Broccoli ME

Steamed Rice ME

Today I was really running late and had to pull the menu together about an hour before dinnertime. I already had the halibut thawing but had no clue what to have with it. After I got all my errands ran for the day, I made a quick run to the grocery store and bought quite a bit of fruits and vegetables. I bought more pears so I can make another pear tart too. After trying to use an alternative pan for the tart and quiche, I finally went to the Chef Shoppe in Edwardsville and bought a good quality tart pan that is the standard size that Julia usually calls for in her recipes. I made a point to not let myself feel rushed today even though I was running late. Because you need to be chilled and de-stressed before you can tackle a Mrs. Child recipe.

I started the halibut by marinating it in olive oil, lemon juice and salt. Then got it hot on both sides by sauteing it at a pretty high temperature. I heated my tomato pulp, garlic, flour and parsley and poured it over the halibut. I baked it at 375 degrees for a little bit and then poured dry white wine over it and then baked it at a lower heat for a half hour.

I steamed both the rice and the broccoli and made the salad while that was baking. This was a fairly easy meal to make. I wouldn't call it quick and easy but the effort you have to put into the tomato sauce was well worth it because Michael and I both thought it was the best tomato sauce we have ever had. I'm going to use this recipe the next time I make pasta. It was that good!

We had no bread or dessert tonight because I am not only on a cooking quest but I am also on a quest to lose some weight. I haven't gained any weight since I started cooking Julia style, but I also haven't lost any now either. Michael and I both feel healthier eating more homecooked meals. Like I said before both Julia and her husband lived to be in their 90's so they must've be doing something right. I would like to drop some weight though. Oh, I don't know maybe I'll start working out or something. Hey that's the ticket!

Facts:
Day 30 of 100 (365 days is a lot of cooking, I better stick with 100)

Pounds Lost: 0
Pounds Gained: 0
Happiness Level: 100% (I got a new haircut and color that always makes a girl happy)
Missing My Kids: 100% (It won't be long now and I'll be seeing them)
Cooking Enjoyment: 100% (It was fast paced getting everything ready but it didn't take long)
Eating Enjoyment: 100% (If you want to try a swordfish, tuna or halibut recipe this it the one)
Meal Presentation: 100% (I actually made it look beautiful and the pic turned out too)

Day 29: A Little Bit Of Fancy with A Little Bit Of Simple

Menu:

Crepes Filled with Ham and Swiss cheese JC
Potato Salad JC and ME
Fried Bananas ME

This morning I got up with intentions of serving crepes for breakfast not realizing until after I made the batter that it had to chill for several hours. So, we had a quick breakfast instead. Michael's coffee smelled so good but I resisted and had none. After we ate we decided to head to Alton and enjoy yet another beautiful day. The weather has just been phenomenal for us this summer. As we were perusing my favorite store in a nearby town I was feeling panicky about the crepes. They look so fragile and delicate in pictures and there is nothing fragile and delicate about me. So I knew I was going to have a difficult time making them.

I was so intimidated by the crepes that I took a little rest when we got home so I would be incredibly focused on my cooking. I read the instructions through and was pretty positive that the first crepe would turn out burnt or undercooked much like when making pancakes. I lightly greased the skillet and let it get very, very hot. I drizzled the batter onto the hot skillet and started working the batter around the surface as directed. Let me point out here that I am using enamel clad cast iron cookware that is recommended by Julia Child. It is very heavy. The entire handle gets just as hot as the rest of the skillet. You have to pour the batter with one hand and swirl the skillet with the other. Julia must have had excellent upper body strength. I was determined and focused to make at least one perfect crepe. I was well rested and extremely focused. I even donned my reading glasses for good measure.

My first crepe turned out beautifully! I was stoked and anxious to get the batter in and start swirling the next one. It is a process with constantly removing the skillet from the heat and then flipping the crepe and then returning it to the heat for so many seconds. After I made all the crepes I quickly decided that I would make crepes again one day soon. Because once you get a rhythm going they are actually very easy. Julia back in her day could get two skillets of crepes going at once. I'm not that talented. Plus, the skillets are too heavy to do double duty on something that you have to keep lifting.

Michael jazzed up the potato salad that I made on BLT night. I called off my mother's recipe as he put the ingredients in and folded it altogether. It was much better that way. Michael and I both are very partial to my mom's potato salad. Loyal fans the both of us! I'm not sure why but I decided to fry bananas for dessert. I served them with cinnamon, sugar, whipped cream and then dripped honey over it. What an easy and fun dessert that was! It smelled like a carnival as it was frying. Mmmmm, mmmmm.

Facts:
Day 29 of 100 (365 days I don't think I can handle it)

Pounds Lost: 0 (I had lost five when I started my 100 days.)
Pounds Gained: 0 (I gained that five back already)
Missing My Kids: 100% (It won't be long now and I'll be seeing my kids.)
Cooking Enjoyment: 100% (It was fun making crepes. I almost burnt the bananas though.)
Eating Enjoyment: 100% (Everything was delicious and I even used up some leftovers)
Meal Presentation: 70% (I still need to work on making my food prettier)

Day 28: It Isn't Me It's The Stove

Menu:

Rustic French Bread (Schnuck's Atrisan Breads)

Mediterranean Salad ME

French Onion Soup JC

Filet Steaks w/ Canap'es JC

Baked Potato

For four years I have been completely frustrated with my stove. Ever since we put the glass top stove in the kitchen I have not been happy with it. I've burned several things and was always so quick to fault myself. All the while I'd always mention that the stove seems to only warm food or boil food there is no in between. Michael just didn't understand the aggravation in having a stove that didn't seem to cook properly. I just kept thinking that maybe glass tops are difficult to cook with and that I just needed to get used to it. When I tried making eggs of any kind it has been disastrous. It either takes forever for them to get done or they scorch quickly.

Today I was trying to get my onions to simmer. After about a half hour I went to Michael and said I have just spent this half hour trying to get the burner to heat up. That stove is so messed up. He was holding our mail in his hand and he said funny you should mention that. He showed me a letter from the place where we bought our stove. It is being recalled due to failure to heat properly. It has no middle temperature. He said the letter stated that you should turn off and unplug the stove immediately upon reading that letter.

Well I didn't. I had a dinner to make. I finally got the onions going and they had to cook for quite a while. Once the onions were mixed with the beef stock I could set it aside. I seared the ribeyes and then poured a wine syrup mixture over them. I topped the potatoes with butter, sour cream, seasonings and parsley while Michael put the vegetables I had chopped for the salads onto the greens. He poured us some German wine and we had a fabulous meal. The steaks were out of this world tender and juicy and the wine sauce gave it lots of flavor.

For the last four years it has been my stove not me. I was even thinking I had lost my knack for cooking. I've burned so many things thinking the stove was set to simmer or on low heat and yet all the while it was actually on a much higher setting due to a faulty sensor. All the time we have had this stove I would always think to myself that this is a great stove for someone who likes to eat out all the time. So maybe all those Julia meals that took me 6 and 7 hours may have actually taken only a few hours to make. I doubt it because one of the first things she states in her cookbook is that her recipes are not for the faint of heart.

Facts:
Day 28 of 100 (365 days with a functioning stove...maybe)

Pounds Lost: Didn't check today
Pounds Gained: Didn't check today
Happiness Level: 100%
Missing My Kids: 100% (I'll be seeing them soon though)
Cooking Enjoyment: 60% (Do NOT do more than one Julia recipe at a time.)
Eating Enjoyment: 100% (Michael and I don't usually stuff ourselves, tonight we sure did)
Meal Presentation: 100% (It even looked really good)

Day 27 Julia vs. My Mom

Menu:

Bacon, Lettuce and Tomato Sandwich ME

Eggs ME

Pommes De Terre A L'Huile JC
(French Potato Salad)

Baked Beans ME

Schlafly Beer

As summer is coming to a close I wanted to get in one more summertime meal. I had bacon from the gravy yesterday. I always put bits of fried bacon in my gravy for flavor. I fried the rest of the package and had it leftover so I decided to make BLT's. I looked through the cookbook and found the potato salad recipe which seemed fitting for this meal. I also had baked beans left over from trout night. I fried up a few eggs to put on the sandwiches if we wished. The potato salad was very easy. It was good but I think I like my mom's American version better than the French version. It just isn't potato salad without the relish and eggs and mayo mixed with it.

Michael suggested a cold Schlafly with dinner tonight. So we sat out on the patio and discussed our day and politics over our BLT and beer. Our dog Dixie sat at our feet for a while until a rabbit got the best of her and she took off after it. She never catches them but I suppose the thrill is in the chasing for her. The rabbits must like her. Every evening they are just sitting in our backyard and waiting for her to come chase them.

It has been a splendid summer. But I think I will challenge myself tomorrow with a heavier dish. Something that has me hopping in the kitchen again. Michael and I finished the tart last night so I may have to make another dessert as well.

Facts:

Day 27 of 100 (365 days is still too much for me)

Pounds Lost: 5
Pounds Gained: 5
Missing My Kids: 100%
Cooking Enjoyment: 80% (I'm starting to not like the thrown together quickly meals)
Eating Enjoyment: 80% (We sacrifice the pleasure in eating when we rush making the meals)
Meal Presentation: 100% (It looked good though. It was quick and easy but it did look good and it did taste pretty good.)

Day 26: Breakfast For Dinner With Julia

Menu:

Sausage Gravy ME

Biscuits JC

Sliced Tomatoes (from my neighbor)

Hot Lemon Herbal Tea

Biscuits and sausage gravy who doesn't love that! I was in a crunch for time so I had to pick something that wouldn't take me long to make. I saw the biscuits and that made that decision easy. I already had everything so I didn't have to do a grocery store run. I used some of Julia's techniques for the gravy and it made such a difference. I used some bacon grease instead of butter to get the thickening for the gravy going. The biscuits had chives and parsley which also added a nice rich flavor to the dish. If you need to make biscuits this recipe was an easy one and you don't even need a rolling pin. You can pat the dough out in less than 30 seconds. This was definitely an easy meal and I enjoyed making it because it reminded me so much of a meal that my mom would make. We had hot lemon herbal tea. It was decaf for those of you who know I gave up caffeine a few weeks ago. When I surrender, I surrender it all. Except for those few sips of Coke at my sister's house. But that was for good reason.

One of my favorite things about cooking with the Julia Child cookbook is that the ingredients are better for you. I haven't eaten any thing that I can't pronounce. Everything so far has been natural and without MSG's and fake sugars. Just doing that alone has to be better for us. I'm not a health fanatic but being sensitive to additives in foods this has been a blessing. I haven't had to read one label. Pick up a bag of instant potatoes and read the ingredients sometime. You'll see what I mean. When I make Julia's mashed potatotes they are simply potatoes, milk, herbs and of course butter.

Michael and I have a bit of yard work to do this evening and then we still need to get our walk in before we indulge in those two last slices of apple tart just waiting for us in the fridge. I've been heating it and then drizzling heavy whipping cream over it. It is so DELICIOUS that way.

Facts:
Day 26 of 100 (365 ugh! no way)

Pounds Lost: 3 (Still need to lose 18 more)
Pounds Gained: 2 (I initially lost 5 and just can't seem to stay on track, could be the tart)
Happiness Level: 100%
Missing My Kids: 100% (Get to see them soon)
Cooking Enjoyment: 100% (I love making biscuits it feels so country)
Eating Enjoyment: 100% (Michael inhaled it so it must've been good)
Meal Presentation: 75% (who cares it's gravy, it taste so good)

Day 25: Trout And Tart

Menu:

Garden Salad w/Feta Cheese and Vinaigrette ME

Filets De Poisson Poch'es Au Vin Blanc JC
Trout Poached In White Wine

Rice with Creamed Green Beans and Portabella Mushrooms ME & JC

Apple Tart JC

I didn't want to make a run to the grocery store with having items in the fridge that needed to be used. So, I cleaned out the fridge food wise. I didn't do any scrubbing on the shelves or anything. I'll do that on a day when I can stand it. I did however, clean my kitchen floor. When you do Julia meals you will be cleaning the floor nearly every day. It does get messy with all that chopping and flour and shaking of the seasonings.

This entire meal took me about 20 minutes. Not that I was looking for a quick and easy meal. But the poaching of the trout takes very little time. And while that was going I made up a salad and heated the leftover rice w/green beans. I also made toast with butter and currant jelly. The pear tart I made a few weeks ago called for that type of jelly so I wanted to use that up now too. At the end of the meal I think I accomplished my goal. I used up lots of raw veggies that had been given to me from gardens of friends, family and neighbors. I cleared out some leftovers and I made a new Julia recipe. To top it all off we also polished off the half bottle of Middle Sister Wine that was left as well.

Now that the fridge is bare I can start my day by going to the grocery store for the ingredients for my menu for tomorrow's meal. I used to abhor going to the store and shopping for food. But now I actually enjoy it. I used to grab the boxed items and the items that took very little effort. But now I am buying leeks, scallions, cooking wines, cream, and lots and lots of butter. Being in the mindset that all of these things are going to make a delectable dinner gives me a better shopping attitude.

Facts:
Day 25 of 100 (1/4 of the way there! No 365 for me.)

Pounds Lost: 1 (keep in mind I had lost 5 when I started this)
Pounds Gained: 4 (That's it I'm cutting back on making desserts...NOT!)
Happiness Level: 50% (I'm really missing my kids)
Missing My Kids: 100%
Cooking Enjoyment: 75% (I actually enjoy the meals with a mission, this one was too easy.)
Eating Enjoyment: 75% (Enjoy trout? hmmm, not so much.)
Meal Presentation: 75% (Trout doesn't photograph well, it's so pale and all.)

Day 24: All That And An Apple Tart

Menu:

Cotes De Porc Poelees
(Casserole-sauteed Pork Chops JC

Mashed Potatoes and Gravy JC & ME

Baked Beans ME

Tarte Aux Pommes JC
(Apple Tart)

I absolutely made up for slacking off the last few days. I made my tart crust earlier in the day and then ran some errands while it chilled. Once I got back home I cooked for 3 straight hours. I got the tart in the oven and then started on my pork chops. Michael and I both really like them. While the chops were going and the tart was in the oven I got the potatoes and beans going. While everything was just finishing up I made some lemonade and got both of us two tall glasses poured. The chops were slowly cooked in a casserole pan on the stove and then drenched in a dry white wine sauce. It was a little hectic in the kitchen but I wanted to make a grand meal and I did and now I'm tired.

But the good news is that we can now look forward to relaxing and having a slice of apple tart with some cream. I even did the suggested apricot glaze and brushed it over the top. I'm hooked on the sugar cookie dough pie crust. It turns out perfectly ever time.

Facts:
Day 24 of 100 (no 365)

Pounds Lost: 2 lbs
Pounds Gained: 3 lbs
Happiness Level: 100% (It's been a good day)
Missing My Kids: 100%
Cooking Enjoyment: 90% (had to focus too much cooking this meal)
Eating Enjoyment: 100% (and I haven't even had the tart yet)
Meal Presentation: 80% (I should have crocked the beans but the chops looked succulent)

Day 23: To The Beat Of A Different Drumstick

Menu:

Poulet Poele A L'Estragon

(Casserole-roasted Chicken w/Tarragon ME&JC

Sweet Potato ME

French Style Green Beans ME

Cinnaomon Pears (a home canned gift)

We traveled home today so it was hectic trying to get a meal together. I followed the Chicken recipe but used drumsticks only and then had Michael grill them instead of putting them in a casserole dish. They were really good and flavorful with butter and tarragon. I baked a sweet potato and then cooked down some green beans in bacon fat for our side dishes. For dessert we treated ourselves to some home canned pears that were given to us by my niece. They were excellent.

Tomorrow I have a full menu planned and a dessert to make up for the hasty meal that was made this evening.

Facts:

Day 32 of 100 (365 days is still out of the question)

Pounds Lost: Not worrying about that until tomorrow

Pouns Gained: Ditto

Happiness Level: 100%

Cooking Enjoyment: 100% (It was so easy but you trade off the taste with quick meals)

Eating Enjoyment: 80% (You just can't rush a Julia meal)

Meal Presentation: 75%

Day 22: Beef & Beer

Menu:

Salad ME

CarBonnades A La Flamande JC

(Beef Braised In Beer)

Sauteed Zucchini and CarrotsME

While the beer braised beef was really good, the pork roast and the beef bourgingnon are still our favorites. About 2 lbs of browned onions and quartered browned potatoes were added to this dish and with the beer "gravy". It was the perfect meal to make my brother-in-law. He enjoys the hearty dishes. My sister really liked the seasonings and flavor of the beef. Julia just has a way of stimulating your palate with her recipes. My friend from the neighborhood where I grew up joined us for dinner and she liked the meal as well. We enjoyed a glass of "Middle Sister" wine with the beef and it complimented the dish well.

As a side dish I used Julia's method of sauteing vegetables in butter. The zucchini came from my neighbor. She is the one that shared the pumpkin blossoms with me. I did include the photos of them as promised. It worked out perfectly receiving the fresh vegetables and blossoms from my neighbor just before we left. I also used the fresh tomatoes in the salad. My sister had cucumbers and bell peppers from her garden that I used in the salad. A combination of the Julia style cooking and the fresh veggies made this an excellent meal.

Tomorrow will be challenging trying to fit in a recipe during our busy day. But I'm committed so I will find a way.

Facts:

Day 22 of 100 (was just thinking how it has been 3 weeks and a lot of work, not doing 365)

Pounds Gained....I'm on vakay we'll talk about the facts when I get back home.

Day 21: Repeat Recipe With A Twist

Menu:
Cheeseburger JC
Baked Macaroni (my mom made it)
Potato Salad (store bought)
Salad (store bought)
Cake (store bought)

We had a family bbq this afternoon. I did manage to use the recipe for the cheeseburgers and then my brother-in-law grilled them rather than cooking them on the stove. I'm on my trip with no luggage...my husband forgot to load it up in the car. And then just before the bbq I got stung by a bee. Just before Labor Day Weekend last year I got by a bee as well. So we are waiting to see if it swells because I am allergic. I don't think the bee lost the stinger so hopefully all is well.

This evening more people are coming and I am going to fry up the pumpkin blossoms. Can't wait to try them. Hope everyone is having a great weekend.

Facts:
Day 21 of 100 (Today is too much definitely can't do this for 365 days)

No information because I am not weighing myself this weekend and I'm not thinking of anything but having a great weekend without my luggage and with my bee sting.

Day 20: Spinach Omelete

Menu:

Spinach Omelette
Toast w/honey butter
Orange Juice

We had to hit the road this afternoon so I decided treat Michael to a breakfast rather than dinner. I got up this morning and made him a delicious omelette. I had leftover spinach fromt he quiche so it just seemed like the perfect thing to make. It was very light and fluffy and Julia even has very precise drawings on how to properly fold and remove the omelette. I don't usually make Michael breakfast these days since the dinners have been so involved. He was feeling pretty special when he left for work this morning.

I will continue to do dinners over the weekend now that we have arrived at our destination. I can't wait to see what my sister and her husband think of these recipes. I'm hoping to make an apple tart for them as well. I brought the pumpkin blossoms with me so I can make them for everyone too. No photos this time as I didn't think to take them....half asleep I think. I did bring my camera and will photograph from here on out.

Facts:
Day 20 of 100 (365 still too much of a committment)

Pounds Lost: 1
Pounds Gained: 4
The rest of the stats were a 100%. It was a pleasure because breakfast was a breeze and I got to go out for dinner for the first time in 20 days!

Day 19: I Conquered The Quiche

Menu:

Mediterranean Salad ME

Swordfish JC & ME

Quiche Lorraine JC

All day I kept thinking about how intimidating this quiche was going to be. So far all I had made was the pie crust dough. I was thrilled when my neighbor stopped over and gave me a good excuse to put off the recipe. For some reason I was a nervous wreck about this quiche. My neighbor brought me over some fresh veggies and pumpkin blossoms as well as great company. Always love sitting and chatting with her. But then the inevitable came upon me...dinner making time. I had the crust for the quiche in a ball in the fridge just waiting to be rolled out. Michael called and said he was running late. I was glad. It gave me more time to procrastinate.

I finally dug in my heels and rolled out the dough and half baked it. Got the quiche ingredients blended, the bacon fried and got it in the oven. I had the swordfish marinating just waiting on the oven to be free so I could use the broiler. I made the Julia Child marinade for swordfish but felt more comfortable to broil it rather than saut'e it. I made up the salads while the fish was in the oven. And before you know it I had dinner on the table. We had some nice port wine with it and Michael loved the quiche and stated that the swordfish was very juicy and flavorful. The marinade was really good.

Just so you know quiche is fairly simple to make. Now that I have made it I don't know why I was putting myself in near panic mode over it. It didn't turn out perfect but that's okay because I know what to do differently for next time. I do need a smaller quiche pan. I can't wait to fry up those pumpkin blossoms, thanks Jeanette for sharing that.

Facts:
Day 19 of 100 (Today had me frazzled, no 365 days for this girl)

Pounds Lost 1 (I know it was 5)
Pounds Gained: 4 (Grrrrr)
Happiness Level: 100% (Michael has been so patient with me)
Missing My Kids: 100% (Call your mom kiddoes, she misses you)
Cooking Enjoyment: 80% (Once I got over the nervousness I was fine with it)
Meal Presentation: 75% (I should have made asparagus or something green to put on the plate)

Day 18: Roast Pork VS. Beouf Bourguignon

Menu:

Roti De Porc Poele JC
(Casserole-roasted Pork)

Carottes a la Forestiere JC
(Braised Carrots)

Marinated Braised Potatoes ME

Lemonade Smoothie ME

Wow, this pork roast was right up there with the Beouf Bourguignon. The pork marinated for several hours all night long in a 16 ingredient marinade. I initially said 20 yesterday but just referred to my MTAOFC book and it is 16 ingredients. I got the roast going in the oven this morning. I had this wonderful smelling marinade leftover. So I decided to quarter unpeeled potatoes and brown them in some olive oil and butter. And then I braised them in the marinade. They were succulent.

The carrot dish was leftover from last night and went really well with tonight's dinner. The flavors and herbs complimented each other. Michael said he liked it every bit as much as the Beouf Bourguignon. He loved that! He even asked if he could take some in his lunch tomorrow. I can always tell when he really likes what I have made because he wants it for lunch the next day.

Since summer is winding down and we won't be sitting outside on the patio much longer sipping drinks, I decided to make a nice refreshing lemonade smoothie with strawberries. The beverage was sweet enough to be called dessert... and so it was. As long as you get the roast marinading the day before this is easily a meal you could make for guests in a day. And, the house will smell delicious too!

Facts:
Day18 of 100 (it is starting to become a habit cooking like this...still not doing 365 days though)

Pounds Lost:2
Pounds Gained: 3 (we aren't talking about this)
Happiness Level: 100%
Cooking Enjoyment: 100% (this meal was a breeze comparatively)
Eating Enjoyment: 100%
Meal Presentation: 100% (I thought it looked lovely)

Day 17: A Vegan Friendly Dish

Menu:
Carottes a; la Forestie're JC
(Braised Carrots w/Artichokes Hearts and Mushrooms)

Greek Seasoned Pork Cubes ME

Baked Potato ME

Sweet Tea (Arizona Stress Tea-decaf)

Tomorrow's meal is a lot of prep work. So, I started on it today getting the meat in the 20 ingredient marinade. It has to marinade for several hours and then bake for 6 to 24 hours. Should be flavorful and tender. In the meanwhile I got the carrots going and then got everything else out that I needed for today's dish. I'm pretty good now about getting my act together so I'm not scrambling around the kitchen trying to find something while half of my ingredients are burning on the stove. I got the hearts and mushrooms stirred in with some shallots. All of this had to cook down until the broth was gone. When I lifted the lid it smelled wonderful!

I had some frozen pork cubes from last week that I revamped. And then I made some baked potatoes to kind of balance out the meal. The pita bread had a better flavor than when we had it with the Greek meal. I grilled it with olive oil, garlic and some other seasonings. It tasted much better. It was an easy meal and in the end I now have a new favorite side dish. If you ever need to fancy up a drab meal, make the carrot dish. It is easy and vegan friendly. It could even be a main dish for those who don't eat meat.

We both agreed this was not anything amazing but for being a quick meal it was really good. The piece of pecan pie for dessert gave the meal goodness points too. I still a have a few more slices in the freezer. After I accomplish, or should I say if I accomplish tomorrow's meal I think I am ready to start having people over for a French meal. I think I want my "Julia Kitchen" done first though.

Facts:
Day 17 of 100 (I'm so tired I won't make it through 365...sticking to 100)

Pounds Lost: 3
Pounds Gained: 2
Happiness Level: 100% (I have a husband who loves me very much)
Missing My Kids: 100%
Cooking Enjoyment: 100% (It lacked the pizazz of the arduous meals)
Eating Enjoyment: 85% (The meal didn't have the usual cream and butter)
Meal Presentation: 75%